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Ингредиенты
- For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 cloves of garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 cup Parmesan cheese
- 1/2 tablespoon dried parsley (or 2 tablespoons minced fresh parsley)
- 1/8 teaspoon salt
- Black pepper to taste
- Splash of milk
- 1/4 cup olive oil
- For the sauce:
- 1/2 yellow onion, diced
- 2 cloves of garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/8 teaspoon salt
- 1/2 teaspoon sugar
- Black pepper to taste
- 1/2 tablespoon dried parsley (or 2 tablespoons minced fresh parsley)
- 4 fresh basil leaves, cut into strips
- Plus, 1 pound of spaghetti, cooked al dente
- Directions:
Инструкции
- Mix the meat, garlic, breadcrumbs, Parmesan cheese, egg, salt, pepper, parsley, and a splash of milk together in a large bowl. Combine well with your hands, then chill the meatball mixture for 15-30 minutes so it firms up.
- Get out a cookie sheet and dab your fingers into some water or milk (so the mixture won’t stick to your hands). Then, roll the mixture into 12-13 meatballs that are about 1 1/2 inches and place them on the cookie sheet.
- Heat the olive oil in a large pot over medium-high heat, and add half the meatballs to the skillet. Turn the meatballs regularly until they are browned, then remove them and let them drain on a paper towel. Repeat with the second half of meatballs.
- Use the same pot and add the onion, letting it cook for a few minutes until it is translucent. Then, add the garlic and let it cook for 1 minute. Pour in the crushed tomatoes, salt, pepper, sugar, and parsley and stir and cook over medium heat for 20 minutes.
- Add the meatballs to the pot and carefully stir them in. Reduce the heat to a simmer and cook them for 30 minutes, making sure to give the sauce a few gentle stirs in the process. Stir in the basil before serving.
- Serve the meatballs and sauce over spaghetti.
- Enjoy!
